Patrick Clark's Lemon Pudding Cake with Fresh Raspberries

1. 1

   Preheat the oven to 325 degrees F. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage.

2. 2

   Add the flour and mix well.

3. 3

   Whisk in the lemon juice, salt, and milk until completely combined.

4. 4

   In a separate bowl, whip the egg whites until soft peaks form.

5. 5

   Add 1/2 cup of the sugar, and whip until stiff peaks form.

6. 6

   Gently fold the egg whites into the lemon mixture.

7. 7

   Pour the batter into a parchment lined 9 by 13-inch cake pan and bake for 30 minutes, or until lightly browned.

8. 8

   Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.

9. 9

   Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface.

10. 10

    Cut into 8 (3-inch) circles with a ring cutter.

11. 11

    To prepare the sauce: Reserve 16 raspberries for a garnish.

12. 12

    Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth.

13. 13

    Strain through a fine-mesh sieve.

14. 14

    To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake.

15. 15

    Place 2 raspberries and a mint sprig in the center of each cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.